Ingredients
Scale
- 1 pound of whole wheat pasta (penne or fusilli work well)
- 2 cups of cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 large red onion, sliced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese (or vegan cheese as a substitute)
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Wash and prepare all vegetables. Toss cherry tomatoes, red bell pepper, zucchini, yellow squash, and red onion with 2 tablespoons olive oil, minced garlic, dried oregano, dried basil, salt, and pepper. Spread evenly on a baking sheet.
- Roast vegetables in the oven for 20-25 minutes until tender and caramelized.
- Cook the whole wheat pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Combine cooked pasta and roasted vegetables in a large mixing bowl. Mix gently to combine. Transfer to a baking dish.
- Sprinkle shredded mozzarella cheese evenly over the pasta and vegetables.
- Bake in the oven for 15-20 minutes until cheese is melted and bubbly. For a golden top, broil for 2-3 minutes.
Notes
- Use a variety of colorful vegetables to boost nutrition and visual appeal.
- Feel free to add cooked chicken or tofu for extra protein.
- For dairy-free options, substitute vegan cheese or nutritional yeast.
- Adding red pepper flakes before baking adds a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Roasting
- Cuisine: Vegetarian
- Diet: Vegetarian, Nut-Free, Soy-Free
Nutrition
- Serving Size: 1 plate (approximately 1.5 cups)
- Calories: 380 kcal Kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 20 mg